Name: Tender Slow Cooker Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz lean beef eye of round roast; 0.5 cup carrots; 0.5 cup parsnips; 0.5 cup yellow onion; 1 cup beef broth; 1 tbsp tomato paste; 2 cloves garlic; 1 tsp dried thyme; 1 tsp dried rosemary; 0.5 tsp sea salt; 0.25 tsp black pepper

Tender Slow Cooker Pot Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Slow Cooker Pot Roast with Root Vegetables

Slow-cooked beef roast simmered with aromatic root vegetables in a savory herb-infused broth for a melt-in-your-mouth tender finish.

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NUTRITION

Protein

49.8g

Fat

7.2g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz lean beef eye of round roast

0.5 cup carrots

0.5 cup parsnips

0.5 cup yellow onion

1 cup beef broth

1 tbsp tomato paste

2 cloves garlic

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Trim the beef of any excess fat and season all sides thoroughly with the sea salt and black pepper.
2
Chop the carrots, parsnips, and yellow onion into uniform one-inch chunks and place them in an even layer at the bottom of the slow cooker.
3
Nestle the seasoned beef roast directly on top of the bed of vegetables.
4
In a small measuring cup, whisk together the beef broth, tomato paste, minced garlic, dried thyme, and dried rosemary until the paste is fully dissolved.
5
Pour the herb-infused broth mixture over the beef and vegetables, ensuring the liquid reaches the bottom.
6
Cover the slow cooker and cook on the low setting for 8 hours until the beef is fork-tender and the vegetables are buttery soft.
7
Transfer the beef to a cutting board to rest for 5 minutes before slicing against the grain and serving with the vegetables and a ladle of the cooking juices.